Roasted Sweet Potato Veggie Rice

Name: Roasted Sweet Potato Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 cup brown rice; 2 cups vegetable broth; 1 red bell pepper, diced; 1 cup broccoli florets; 1/2 cup red onion, diced; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon smoked paprika; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making Roasted Sweet Potato Veggie Rice because it’s a delightful combination of flavors and textures. The warmth of roasted sweet potatoes pairs beautifully with the freshness of vegetables and rice. This dish comes together quickly, making it a perfect weeknight meal, and it’s so versatile that you can use whatever veggies you have on hand. Plus, the bright colors make it visually appealing, and it’s even better when served with a sprinkle of fresh herbs or a drizzle of tahini.

Created by

Keira Dalton

Last updated on 2026-01-18T03:37:13.429Z

When I first experimented with roasted sweet potatoes in a rice dish, I was amazed at how well the sweetness complemented the savory notes of the veggies. Slow roasting the sweet potatoes enhances their natural sweetness and adds depth to the overall flavor profile. I’ve found that incorporating a variety of colorful vegetables not only boosts the nutritional value but also makes the dish much more appetizing.

Another key tip I learned is to let the sweet potatoes cool slightly before mixing them with the rice. This helps them retain their texture and ensures you don’t end up with a mushy meal. I often adapt this recipe based on the seasons or what’s available, so feel free to get creative!

        Why You'll Love This Recipe
        A perfect balance of sweet and savory flavors
Packed with nutrients and colorful veggies
Easy to prepare and customizable for any palate

      

Balancing Flavors and Textures

The combination of roasted sweet potatoes and brown rice creates an incredible balance of flavors, offering both sweetness and heartiness. When selecting your sweet potatoes, opt for those that are firm and unblemished for the best texture after roasting. I often choose smaller sweet potatoes, as they tend to caramelize beautifully and cook evenly. You’ll know they’re done when they’re fork-tender and have developed a golden-brown crust—this adds a sweet, nutty flavor that elevates the entire dish.

In this recipe, the variety of vegetables not only contributes color and nutrition but also different textures. The crunch of the broccoli complements the creamy sweet potatoes, offering delightful contrasts. Don’t hesitate to experiment with seasonal vegetables! For instance, zucchini or asparagus can be excellent substitutes for broccoli, requiring similar cooking times but adding unique flavors. Just remember to cut the veggies into uniform sizes for even cooking.

Essential Techniques for Perfect Rice

Cooking brown rice can sometimes be tricky due to its longer cooking time and tendency to stick. To prevent this, rinse the rice thoroughly in a fine mesh strainer before cooking to remove excess starch. Additionally, using vegetable broth instead of water not only enhances flavor but provides an added richness to the dish. Remember to keep the lid on while it cooks; this traps steam and keeps the rice fluffy. Following these tips ensures your rice turns out perfectly every time, complementing the roasted vegetables and sweet potatoes beautifully.

If you want a quicker version of this dish, consider using pre-cooked brown rice or rice packets available in many stores. These can significantly cut down your meal prep time, allowing your sweet potatoes and vegetables to shine without sacrificing flavor.

Storage and Serving Suggestions

This Roasted Sweet Potato Veggie Rice makes excellent leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water to prevent drying. The flavors often deepen overnight, making it even more delicious the next day. If doubling the recipe for meal prep, consider keeping the roasted components separate from the rice until you’re ready to serve to maintain freshness.

For an added flavor twist, try topping the dish with a drizzle of tahini or a sprinkle of feta cheese before serving. Fresh herbs like cilantro or basil can also provide a fragrant finish. If you're looking for a protein boost, grilled chicken, chickpeas, or tofu can be excellent additions, making this dish satisfying for any dietary preference.

Ingredients

Gather the following ingredients:

Ingredients

2 medium sweet potatoes, peeled and cubed
1 cup brown rice
2 cups vegetable broth
1 red bell pepper, diced
1 cup broccoli florets
1/2 cup red onion, diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
Fresh parsley, for garnish

You can adjust the veggies based on what's in season or personal preferences.

Instructions

Here’s how to make Roasted Sweet Potato Veggie Rice:

Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until they are tender and slightly caramelized.

Cook the Rice

While the sweet potatoes are roasting, cook the brown rice according to package instructions, using vegetable broth instead of water for extra flavor.

Sauté the Vegetables

In a skillet, heat a tablespoon of olive oil over medium heat. Add the red onion and bell pepper; sauté for about 5 minutes. Once they are softened, add in the broccoli and cook for another 3 minutes until bright green.

Combine and Serve

In a large bowl, combine the cooked rice, roasted sweet potatoes, and sautéed vegetables. Mix gently and garnish with fresh parsley before serving.

Enjoy this nutritious and colorful dish as a main or as a side!

Pro Tips

Feel free to add your favorite spices or nuts for added crunch and flavor. This recipe is also great for meal prep
just store the leftovers in an airtight container in the fridge.

Customizing Your Veggie Mix

Feel free to customize the veggie mix in this recipe according to what you have at hand. Carrots, snap peas, or even kale can blend seamlessly into this dish. Just remember to add denser vegetables earlier in the sautéing process, giving them a few extra minutes to soften before adding more delicate veggies. For a spicy kick, consider throwing in some sliced jalapeños or red pepper flakes while sautéing.

If you wish for a creamier texture, mix in some coconut milk towards the end of cooking the rice. This pairs nicely with the sweetness of the potatoes and enhances the overall flavor profile. However, make sure to adjust the cooking time slightly if you use liquid ingredients, so your rice absorbs the right amount of moisture.

Scaling This Recipe

Scaling the recipe to serve a larger group is straightforward. Increase the quantities of sweet potatoes, rice, and vegetables proportionally to maintain balance. Make sure your roasting tray is large enough to accommodate the added sweet potatoes in a single layer for even cooking; overcrowding can lead to steaming instead of roasting. You might also need to adjust the cooking time when making a larger batch, checking doneness every 5 minutes to ensure perfectly roasted pieces.

For smaller servings, you can half the recipe easily. If you find yourself with leftover roasted sweet potatoes, they can be added to salads or blended into soups later in the week to avoid waste while providing added nutrition.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, white rice can be used; however, you may need to adjust the cooking time as it cooks faster than brown rice.

→ What other vegetables work well in this recipe?

You can add carrots, zucchini, spinach, or any seasonal veggies you prefer.

→ Can I make this dish vegan?

Absolutely! This recipe is already vegan-friendly with no animal products involved.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.